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🧄🔥 Smoked Garlic Herb Turkey Breast is juicy, buttery, and loaded with fresh herb flavor. Perfect for the holidays or any weekend smoke session!
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There’s something comforting about the smell of smoked turkey wafting through the backyard. It instantly takes me back to the first time I tried making a smoked turkey breast on my own. I was nervous, unsure if it would dry out or lack flavor. But once I discovered the magic of garlic herb butter and low-and-slow cooking, everything changed.
This smoked turkey breast recipe has become a staple at our house – especially for smaller holiday gatherings or weekend dinners when a whole bird feels like too much. We love using a boneless smoked turkey breast because it cooks faster, slices easily, and still delivers that deep, smoky flavor we crave.
If you’ve never tried making your own garlic herb turkey, this is the perfect place to start. It’s simple, foolproof, and incredibly flavorful thanks to the fresh herbs and garlic-infused butter. Whether you’re using a smoker or your oven, this smoked turkey breast always comes out juicy and tender.
⭐ Why You’ll Love This Recipe
- Packed with garlic and herb flavor from real butter and fresh aromatics
- Juicy and tender every time – no dry turkey here
- Uses a boneless smoked turkey breast for easy prep and slicing
- Great for small gatherings, weeknight meals, or holidays
- Simple to prep with just a few ingredients
🛒 Ingredients & Substitutions
- turkey breast – use boneless for easier cooking
- butter – substitute with ghee or olive oil if needed
- garlic – fresh is best, but 2 teaspoons of garlic paste works
- fresh rosemary, thyme, and sage – substitute with 1 teaspoon each of dried herbs
- salt and coarse black pepper – adjust to taste
✨ Variations
- Add a pinch of crushed red pepper to the butter for a mild kick
- Swap fresh herbs for poultry seasoning in a pinch
- Want citrus flavor? Add a bit of lemon zest to the butter before blending
- Use this same garlic herb butter on chicken, pork, or even vegetables
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🔥 Tips
- Let the turkey rest after smoking so the juices redistribute
- For better presentation, place the smooth side of the turkey down when wrapping in foil
- Save leftover garlic herb butter for toast, steak, or mashed potatoes
- Use fruit wood or hickory for a delicious smoky flavor
- A meat thermometer is key for nailing doneness
❓ FAQs
A boneless smoked turkey breast works best. Bone-in also works, but may take longer to cook.
Nope! You can pour the melted mixture right over the turkey – just remove the herb stems first.
Yes. Season and refrigerate the turkey a few hours ahead, then smoke when ready.
Yes, but you’ll need to adjust the cooking time. A whole turkey will take several hours, depending on its size. Use a thermometer and aim for 160°F before resting.
Fruit woods like apple or cherry are great for a mild, sweet smoke. Hickory works too for a stronger flavor.
No brining is necessary for this smoked turkey breast recipe. The garlic herb butter keeps it moist and flavorful.
It pairs well with mashed potatoes, green beans, carrots, or a fresh salad.
Absolutely. Just make sure to give the turkey breasts plenty of space in the smoker so they cook evenly.
Smoked Garlic Herb Turkey Breast
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Equipment
- grill-safe thermometer
- blender (optional)
- smoker or oven
Ingredients
- 1 boneless turkey breast, 20-ounce
- 1 cup butter, (2 sticks )
- 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 bulb garlic, peeled
- 1 tablespoon coarse salt
- 1 tablespoon coarse black pepper
Instructions
- Preheat your smoker to 250°F.
- Pat the turkey breast dry. Season both sides evenly with salt and black pepper.
- Place the turkey breast directly on the smoker grate. Smoke for about 1½ hours, or until it reaches an internal temperature of 150°F.
- While the turkey cooks, place butter, sage, thyme, rosemary, and peeled garlic in a small oven-safe dish. Set the dish inside the smoker next to the turkey. Let the butter melt and absorb the flavors.
- Once the turkey hits 150°F, remove it from the smoker and place it in a foil boat (a piece of foil shaped to hold liquid).
- Remove the herb stems from the melted butter. Blend the butter and garlic mixture until smooth (optional). Pour the butter over the turkey in the foil boat, then wrap the foil closed around the turkey.
- Return the wrapped turkey to the smoker. Cook for an additional 15–30 minutes, or until the internal temperature reaches 160°F.
- Remove from smoker and rest, wrapped, for at least 15 minutes before slicing and serving.
Notes
🥡 STORAGE
Store leftover turkey in an airtight container in the refrigerator for up to 1 week.♨️ REHEATING
- Reheat in a 300°F oven, covered with foil, until warmed through
- Warm slices in a skillet with a bit of leftover butter
- Microwave in 30-second bursts until heated through
- Air fryer at 350°F for 3 to 4 minutes
❄️ FREEZING
Freeze sliced turkey in freezer bags or airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.💡 TIPS FOR BEST RESULTS
- For a clean presentation, place the smooth side of the turkey breast down when adding the butter in the foil boat.
- Use any fruit wood or hickory for smoking.
- The garlic herb butter is also delicious on potatoes, corn, steak, or toast. Make extra and store it separately.
🍳 ALTERNATE COOKING METHODS
This recipe works in an oven or offset smoker as written. Keep the temperature at 250°F and follow all steps the same way.♻️ LEFTOVERS
Use leftover turkey in sandwiches, wraps, salads, or pasta dishes. Chop finely and mix with mayo and herbs for a quick turkey salad.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
